The Effect of Ursolic Acid Addition into High-Energy Laying Hen Diet on Performance, Egg Quality Parameters, Serum Lipid Profile and Liver Fat Rate

Year 2023, Volume: 6 Issue: 3, 287 - 294, 01.05.2023

Fethi Polat Canan Bölükbaşı

https://doi.org/10.47115/bsagriculture.1194784

Abstract

This study was conducted to determine the effect of ursolic acid (UA) at different ratios (0, 0.5, 1 and 1.5%) supplementation into high-energy laying hen diet on performance, egg quality parameters, serum lipid profile, some liver enzymes and liver fat ratio.
A total of 120 Lohman LSL laying hens, 70 weeks old, were used in present study. The animals were divided into 5 groups and each group consisted of six subgroups. In the experiment, the control group was fed with basal feed, and the treatment groups were fed with high-energy (HE) diets including 0, 0.5, 1 and 1.5% UA, respectively. Experiment lasted for 8 weeks. Egg yield decreased in high energy feed groups except HE + 1.5% UA group. Egg weight was found to be highest in the HE + 1.5% UA group. Addition of UA into feed improved the feed conversion ratio (FCR). It was determined that liver fat ratio was higher in the group fed with HE feed (P<0.01) than other groups fed with diets including UA, but the addition of UA decreased the liver fat rate significantly. The addition of UA to feed increased blood plasma MDA and NEFA values, and decreased GSH and GPx values (P<0.01). The addition of 1.5% UA to high-energy feed increased ALT and total cholesterol, while lowering glucose. The highest VLDL, TG and LDL values were found for YE + 0% UA and YE + 1.5% UA groups. Conclusion, high-energy feed adversely affected performance values and liver fat ratio, but the addition of ursolic acid improved FCR and decreased liver fat ratio. Positive effects of ursolic acid have been seen, but more studies are needed.

Keywords

: Fatty liver, Ursolic acid, Non-esterified fatty acid, Feed conversion ratio, Hypolipidemic

Supporting Institution

Atatürk University

Project Number

YL-2019-6936.

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